Kothiyavunu.com

Flavors remind 'God's Own Country'

Join 100,201 other subscribers!

Sign Up, and Get More Recipes Delivered Directly To Your Inbox.

Uncategorized

Meen Manga Curry /Fish Mango Curry – Kerala Style

One of my family classics!! The taste of a dish, that one grows up with, are very hard to forget, don’t they???

I grew up eating Mom’s Kerala Fish curry, they are to die for, my daughters are hooked too!! There are ton’s of variations for Kerala Fish curry and each one has unique taste according to the way of preparation of each region or each home..Interestingly you may find as many popular recipes as there are a wide variety of  fish curry. This is one among them Fish with Mango!!


Sweet and sourness of mango combined with fleshy fish pieces, blended in a mixture of grounded coconut, served with hot piping rice, pickle and pappad …Oh Yum!! I don’t want to tempt you anymore, I’m leaving yourself to judge this wonderful combo…Enjoy!

Recipe for Meen Manga Curry /Pazhamanga Meen Curry /Fish Mango Curry

  Preparation Time : 20 minutes
  Cooking Time : 20 minutes

  Serves : 4

Ingredients : 

Any kind of Fish /Meen : 1 lbs /1/2 lb (cut the fish to medium sized pieces)
Grated Coconut : 1/2 cup
Mango : 1 ( medium sized mango, cut into big slices )
Shallots / Small Red onions : 8 – 10
Tomatoes : 1 (medium sized, chopped)
Green Chillies : 3 Nos
Crushed Ginger and Garlic : 1 1/2 tbsp
Turmeric Powder : 1 tsp
Red chilli Powder : 1 tsp
Fennel Seeds / Perinjeerakam : 1/2 tsp
Mustard Seeds : 1/2 tsp
Fenugreek Seeds /Uluva : 1/4 tsp
Curry Leaves : 2 sprigs
Coconut Oil : 1 tbsp
Salt to taste
Method of Preparation :
1.Wash the fish and rub it with little lemon juice and salt, rinse well; drain it and set it aside.
2. In a blender grind the grated coconut , half of the small red onions, fennel seeds and all the spice powder to a fine paste by adding 1 cup of water.
3. In a pan (preferably in ‘manchatti’ an earthen pot) pour grounded coconut mixture.
4. Add chopped tomatoes, green chillies, mangoes pieces, crushed ginger & garlic and salt along with 2 cup of water and mix well. Switch on the stove and allow to to boil over medium heat.
5. Once the curry starts to boil, add the fish pieces and cover it with a lid and simmer it for 5-8 minutes until the gravy thickens. 
6. Tilt the pan/earthen pot in between such a way that everything is mixed well.
7. In a frying pan, heat coconut oil, splutter mustard, fenugreek seeds,curry leaves & remaining shallot saute till it turns to light brown and add to the curry…Serve with rice and enjoy!
Notes :

  •  Keep this curry for at least 1-2 hours before serving so that the gravy absorbs all flavors.
  • I have used Tilapia in this recipe, you can use this recipe with any fish. 
Click here for more Fish Recipes.

Cheers!
Sangeetha 

0/5 (0 Reviews)
0/5 (0 Reviews)


Sharing is Caring!

Comments

  1. Melanie says

    I made this super awesome dish using this recipe. I truly feel that it tasted better without the tempering though. I guess it is a personal preference. All in all an awesome dish!

  2. kothiyavunu.com says

    Anonymous, Your Welcome 🙂 I wish I have your name. :-)Really happy that it came out well for you. Thanks for letting me know that…much appreciated!
    Please do try other recipes too when time permits.

    Cheers!
    Sangeetha

  3. Anonymous says

    I tried this… really awesome dish… mouth watering dish.. thanks a lot for sharing..

  4. kothiyavunu.com says

    @ Anonymous, Thanks for your kind words…I'm honoured to know that you depend the recipes posted here very much.:) Sure Will try to work on printout version very soon 🙂

    Cheers!
    Sangeetha

  5. Anonymous says

    Hi sangeeta congrats to ur beautiful site:-) am big fan of this site now n depends on it for almost all kerala recipes! Just wana know is there any option in the website to take a printout of the recipe bcos every time I carry the laptop to the kitchen lol its bcum a headache! Pls let me know 🙂

  8. kothiyavunu.com says

    @ Gaurav, Thanks for your comments BUT I guess you didn't read fully & carefully. It's greatly appreciated if you could read the recipe fully before u give any misreading comments..Thank You.

  9. Gaurav says

    U know what?? YOur recipe and the picture shown doesnt match. U did not mention anything about crackling mustard in hot oil but i can see loads of mustard in the picture. Not fair. Check it out before posting something.

  21. Sarah says

    wow! what a combination!!! Ive never had meen curry with ripe mangoes.. though we always make them with raw mangoes… i'd love to try this the next time i get some fish 🙂

  25. Babli says

    Absolutely delicious and mouth watering recipe. Looks flavourful, yummy and tempting. Wonderful presentation.

JOIN US!

Sign Up, and Get More Recipes Delivered Directly To Your Inbox.

Pick Your Favourite!

Featured In

Media Mention 2|kothuyavunu.com